Avalon Bay Electric Pressure Cooker Product Guide
44
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Spanish Chicken Stew
Ingredients (Serves 4)
1tbsp olive oil
1tbsp unsalted butter
1kg or 4-8 chicken pieces with skin off
1 small white onion, finely chopped
1 garlic clove, chopped
1 red and yellow capsicum, seeded and chopped.
400g tin tomatoes
400g chick peas
80g olives
1 cup chicken stock
Method Slow Cook
Open the lid and press the Brown button and then Start. Season the chicken pieces. Heat the butter and
olive oil. Add the chicken pieces and cook until well browned all over, which should be around 10
minutes. Remove and set aside. Sauté the capsicums, onions, until soft, this should take around 8
minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and paprika and cook for a further 2
minutes. Add the chicken pieces and season. Press the Cancel button once done. Next, press the Slow
Cook button, set 5"2 hours on the timer and then press Start. Close the lid and make sure that the
pressure-limiting valve is set on Exhaust. Once finished open the lid. Add the chickpeas, olives, cover and
cook for a further 20 minutes until the sauce is very thick. Once done, top with the toasted almond
flakes.
Method Pressure Cook
Open the lid and press the Brown button and then Start. Season the chicken pieces and heat the butter
and olive oil. Add the chicken pieces and cook for around 10 minutes until well browned all over.
Remove and set aside. Sauté the capsicum, onions, until soft or for around 3 minutes. Add the garlic and
cook for 1 minute. Stir in the tomatoes and Paprika and cook for a further 2 minutes. Add the chicken
pieces, chickpeas and olives. Season and stir through. Press the Cancel button once done. Close the lid
and lock. Press the High Pressure button, and then set the timer of 28 minutes, then Start. Make sure
that the pressure-limiting valve is set on Airtight. To open the lid, turn the pressure-limiting valve to
Exhaust. Wait until the pressure has reduced and the safety release function allows you to open the lid.
Once done, top with the toasted almond flakes.